Thai food of various regions
Northern regional food
There are total 17 provinces in the northern region, comprising various geo-ecologies as well as many ethnics which settle in the areas of low-land, upland, and high mountains, in order to earn their livelihood. The plain area Thais – the major ethnic group, cluster at the basin of big rivers: Ping, Wang, Yom, Nan (the upper part of Chaophraya), and Ing and Lao of Kong River basin. They have their ways of life attached with rice planting culture. However, the low-land Thais of 8 upper Northern provinces (Chiang Mai, Chiang Rai, Lampang, Lampoon, Mae Hong Son, Phayao, Phrae, and Nan) have mainly sticky rice production and consumption culture. The northerners’ food has beauty because of their habits and gentle manners which affect their food (mostly vegetables).
Northeastern regional food
The northeastern population has their way of life attached to various natural resources, both in the basins of Korat and Sakon Nakhon (depending on the important rivers: Chee, Moon, Songkhram, Kong, etc.), and in the community living in the mountain areas, especially the mountain ranges of Phu Phan, and Petchaboon. Due to difference in natural resources, the community’s food system and food management pattern are also different. In the past, during the time the natural resources were plentiful, food from nature was very diverse and abundant. The villagers would find food from natural sources as much as necessary for each day’s consumption. For ex: fishing in the river. There was no need to catch the fish and make them suffer by confining them. If a large amount of fish was caught, they would be processed as pickled fish or dried fish, for long-term consumption. This caused the villagers scarcely depend on food from the market. The villagers would “grow every thing they ate and eat everything they grew.” The backyard gardens played the important role as the household’s food sources. The villagers had important basic ideas about food production: to produce enough for consumption; and the rest was shared between siblings, relatives, and neighbors, and making merits. The flavor of northeastern food is sharply hot.
The northeastern population has their way of life attached to various natural resources, both in the basins of Korat and Sakon Nakhon (depending on the important rivers: Chee, Moon, Songkhram, Kong, etc.), and in the community living in the mountain areas, especially the mountain ranges of Phu Phan, and Petchaboon. Due to difference in natural resources, the community’s food system and food management pattern are also different. In the past, during the time the natural resources were plentiful, food from nature was very diverse and abundant. The villagers would find food from natural sources as much as necessary for each day’s consumption. For ex: fishing in the river. There was no need to catch the fish and make them suffer by confining them. If a large amount of fish was caught, they would be processed as pickled fish or dried fish, for long-term consumption. This caused the villagers scarcely depend on food from the market. The villagers would “grow every thing they ate and eat everything they grew.” The backyard gardens played the important role as the household’s food sources. The villagers had important basic ideas about food production: to produce enough for consumption; and the rest was shared between siblings, relatives, and neighbors, and making merits. The flavor of northeastern food is sharply hot.
Central regional food
The characteristics of central region’s local food have different origins, as follows:
1. Foreign influence, for ex: spices and coconut milk curry are from the Hindis; frying using wok and oil from Mainland China; Khanom Bueang Thai is adapted from Khanom Bueang Yuan; the dessert: Thong Yip and Thong Yot are influenced by western countries; etc.
2. The food is often elaborately made, especially food at the court which is initiatively created to be dainty and artistically beautiful, for ex: Chor Muang, Cha Mongkut, Room, Look Chup, Krachao Sida, Thong Yip; Kao Chae type of food; and carved vegetables and fruits.
3. The food which is often accompanied by side dishes, for ex: Nam Prik Long Rua having to be added with Moo Wan; coconut milk curry with salted fish; Sadao – Nam Pla Wan with steamed prawn or roasted catfish; fried Salid fish with Nam Prik Mamuang; or salted egg with Nam Prik Long Rua or Nam Prik Makham Sod or Nam Prik Mamuang. Besides, there are other various types of side dishes: pickled vegetables, pickled ginger, pickled red onion, etc.
4. There are different types of snacks and desserts, for ex: Khao Kriab Pak Mor, Krathong Thong, Khang Khao Phuek.
The characteristics of central region’s local food have different origins, as follows:
1. Foreign influence, for ex: spices and coconut milk curry are from the Hindis; frying using wok and oil from Mainland China; Khanom Bueang Thai is adapted from Khanom Bueang Yuan; the dessert: Thong Yip and Thong Yot are influenced by western countries; etc.
2. The food is often elaborately made, especially food at the court which is initiatively created to be dainty and artistically beautiful, for ex: Chor Muang, Cha Mongkut, Room, Look Chup, Krachao Sida, Thong Yip; Kao Chae type of food; and carved vegetables and fruits.
3. The food which is often accompanied by side dishes, for ex: Nam Prik Long Rua having to be added with Moo Wan; coconut milk curry with salted fish; Sadao – Nam Pla Wan with steamed prawn or roasted catfish; fried Salid fish with Nam Prik Mamuang; or salted egg with Nam Prik Long Rua or Nam Prik Makham Sod or Nam Prik Mamuang. Besides, there are other various types of side dishes: pickled vegetables, pickled ginger, pickled red onion, etc.
4. There are different types of snacks and desserts, for ex: Khao Kriab Pak Mor, Krathong Thong, Khang Khao Phuek.
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